In a stand-up mixer, cream the cheeses and sour cream together, gradually adding the sugar. Scrape the bowl.

Gradually add the eggs and lemon juice. Scrape the bowl, and mix until a smooth batter forms.

Wrap foil around entire outside of the springform pan, stopping at the top edges. (This will help ensure water doesn’t leak into the pan while it bakes.)

Pour the batter into the prepared and cooled crust. Place the springform pan into a roasting pan, or any deep pan, and place in the oven. Slowly add water so that it is about an inch deep.

Bake at 325° for 1 hour with the water bath. Rotate and bake 30 minutes more, or until the cake has a firm jiggle.

Turn off the oven, crack the door open, and allow to cool for 1 hour.

Remove the cake from the oven and refrigerate overnight.

To serve, garnish with halved fresh figs and a drizzle of honey.

Ingredients for the cookie crust:

¼ cup light brown sugar

¼ cup dark brown sugar

¼ cup unsalted butter, softened

1 egg

1 tsp. lemon juice

1 tsp. vanilla extract

½ cup almond flour

½ tsp. salt

1/8 tsp. baking soda

½ cup white sesame seeds

½ cup black sesame seeds

To finish the crust:

¼ cup almond flour

½ cup butter, melted

¼ cup honey

Directions for the cookie crust:

Pre-heat an oven to 350°F.

In a stand-up mixer, cream the butter and sugar. Gradually add the egg, lemon juice and vanilla.

Scrape the bowl, and then gradually add in the dry ingredients (almond flour, salt and baking soda).

Once the dry ingredients are incorporated, add in the white and black sesame seeds. Mix gently, until just combined.

On a parchment-lined baking sheet, divide the batter into tablespoon portions. (These cookies will spread a lot like a Florentine or lace cookie – but don’t worry if they spread together and touch, because they are going into the food processor later.)

Bake at 350°F for 10 minutes, then rotate, and continue baking until they turn a dark golden brown. Remove and let cool.

Once the cookies are cool, add them to a food processor, and pulse into fine crumbs. Add the additional ¼ cup of almond flour, and pulse once or twice more.

Add in the melted butter and honey. Process until well combined. Press the crumbs together, and if they don’t hold together, add a small amount of honey to help bind them.

Measure out 2-2 1/2 cups of the crumb mixture (or more, if you want a thicker crust). Press the crumbs into a parchment-lined 9” springform pan.

Bake at 350°F for 8 minutes, rotate, and bake until crust is golden brown. Remove the crust and let it cool.

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt, pepper, pinches of cumin and cardamom, and more vinegar if desired.

“If you’re not familiar with cooking or baking with cardamom, there are a couple things to note: Like all spices, buy fresh and buy often. The best-quality cardamom is still in the pods.”

Ingredients:

2 sticks butter

1/4 cup sugar

1/4 tsp. cardamom, freshly ground

Directions:

Shell the cardamom pods and grind the little black seeds for the most fragrant flavor (with cardamom, a little goes a long way).

Substitute the cardamom butter in place of regular butter in the recipe for your favorite pastry dough – or, if you have finished pastries, use it as a spreadable topping, along with cream cheese custard and fresh or preserved plums. Fruit and cardamom are always a lovely pair.